Traditional recipes

Baked Beans

Baked Beans

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  • 1 3–4-inch cinnamon stick
  • 2 1/2 cups dried navy beans
  • 3 tablespoons vegetable oil, divided
  • 1 tablespoon English mustard powder
  • 3 tablespoons (packed) dark brown sugar
  • 2 tablespoons yellow mustard
  • 2 teaspoons kosher salt plus more for seasoning
  • 5 slices thick-cut smoked bacon
  • 4 tablespoons apple cider vinegar

Recipe Preparation

  • Place cloves and cinnamon stick in center of a single layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Place beans, bay leaves, 1 Tbsp. oil, and 8 cups of water in the pot. (The liquid should not rise above the 3/5 mark.) Lock lid in place, making sure vent is sealed. Press Warm; set timer for 18 minutes and press Start to cook.

  • Let pressure release naturally. Remove lid and strain beans, reserving 3 1/2 cups cooking liquid, and set beans and liquid aside. Press Warm; set timer for 10 minutes (add or subtract time as needed) and press Start again. Heat remaining 2 Tbsp. oil in pot. Add onions and cook, stirring occasionally, until soft and transparent, about 5 minutes. Add garlic and mustard powder and cook until fragrant, about 1 minute. Add tomato paste, molasses, brown sugar, yellow mustard, ketchup, and 2 tsp. salt and cook, stirring often, for 2 minutes. Add bacon and cook 2 minutes longer. Add bouquet garni, cooked beans, and reserved 3 1/2 cups cooking liquid. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start again to cook.

  • Let pressure release naturally. Remove lid, add apple cider vinegar. Press Warm; set timer for 10 minutes and press Start again. Cook, uncovered, stirring often, until sauce is thickened and beans are tender, about 10 minutes. Press Cancel to stop cooking. Remove bay leaves and bouquet garni. Season to taste with salt.

Recipe by The Bon Appétit Test Kitchen,Photos by Kimberley HasselbrinkReviews Section

Homemade Baked Beans from dried beans

Classic Boston-style baked beans, made from dried beans, flavoured with molasses and cooked low and slow with bacon and onion.

There is no doubt that baked beans made from scratch are a real treat, but they need two things - dried beans and time to shepherd them through a long cooking time. Since a lot of us have those two things covered right now, I thought it was the perfect time to share this homemade baked beans recipe.

Flavoured with molasses and cooked low and slow with bacon and onion, these Boston-style baked beans are a classic and so easy to do. Perfect as a side dish anytime, on the Easter table with your ham or for your summer BBQ.

Can You Make Baked Beans in a Slow Cooker?

Because all you&rsquore doing for this recipe is combining the ingredients and letting them cook together to thicken and build flavor, you can easily make these baked beans in a slow cooker! Slow cooker meals can be great because if you run out of room in the oven or don&rsquot want to bother making these an hour before the meal just put all the ingredients in a slow cooker, stir and cook on low for 8 hours or high for 4 hours. Stir occasionally! If you have a smoker and want to add that smokey flavor, cook for only an hour! No matter how you cook these Ultimate Easy Baked Beans they are truly amazing! Even my nephew who is the pickiest eater alive loved these beans!

Best Baked Beans

Hey guys! I recently hosted a barbecue and I made some of the best baked beans ever. I’m not just saying this because I made them either! I swear to you that people were raving about these beans ( and my ribs, macaroni salad, and etc). My mother even pulled me aside and asked me what I had put into the beans! When I had told them what I did, no one believed me. They thought that I was lying. Even my husband said that there was no way in heck that such a delicious pot of baked beans, had such basic ingredients. Remind you, he watched me make it. He swore up and down that I had to put something else in the pot while he wasn’t looking. It was just that good!

Here’s a few tips and adjustment that you can make

  • When using the canned baked beans, I suggest using your favorite can of baked beans. I got super lucky and found a generic brand that I loved, so I didn’t have to pay for an expensive brand.
  • If you are not of fan of peppers, of course you can leave them out
  • I would have used garlic if I had some on hand, however I was out of garlic. If you want to add garlic I suggest adding just 1 1/2 tsp.
  • Replace the pork bacon with turkey bacon if you don’t like pork
  • Replace the ground beef with ground chicken or ground turkey if you don’t like or eat beef
  • You can use white onions instead of yellow if you choose
  • After cooking the meat, be sure to drain the fat from the pan!

This pot of beans will feed about 10 people. Most people that taste these beans will want more than 1 serving, so If you have a large crowd I highly suggest you make enough for everyone to have seconds!

Easy Dutch Baked Beans

These baked beans are very tasty, easy and quick to prepare, and make great leftovers (but you probably won’t have any more, because they are so good!). If you are new to using your Dutch oven, this is a great recipe to start.

3 tablespoons of Worcestershire sauce

Cut the bacon into 1 to 2 inch pieces. Heat the pot then cook the bacon in the pot. When finished, drain the oil. Add the pork and beans, mustard, ketchup, chopped onion, brown sugar and Worcestershire sauce. Cover and cook in embers until hot and bubbling, about 30 minutes.

The only real preparation they take is slicing up the bacon and chopping the onion, so this dish is great for camping. You could make things even easier by cooking the bacon and chopping the onion at home, then putting it all together at camp.

These make a great side dish for hot dogs, burgers, chicken, almost any camp meal. You can also make them at home, either with your Dutch oven or using another baking dish. Precook the bacon and freeze it and keep the cans of pork and beans handy and you have a dish you can make when you need something quick and easy. You can easily make more by doubling or tripling the recipe, making it a great dish when you need to bring something to a family, church, or neighborhood potluck.

Homemade Baked Beans Recipe – Made From Dried or Canned Beans

When you head to a picnic you will almost always find a big crockpot or dish full of baked beans.

Thick and hearty homemade baked beans ready to be eaten!

It is an American staple at each summertime holiday gathering and in Europe you will even find baked beans served at breakfast.

This baked bean recipe is a thick and hearty dish that can served as a side dish. However, you could even served this as the main course if you prefer.

I have even seen baked beans served on top of nachos, potato chips, and even as a condiment to hot dogs and hamburgers.

The flavor of this recipe makes it extremely versatile. The smoky bacon is complemented perfectly by the sweet onion flavor.

And the combination of molasses, ketchup and tomato puree give it that thick consistency filled with just a hint of sweet tomato base.

You can use fresh or canned beans. Here the beans are being strained before cooking.

Add in a little Dijon mustard and Worcestershire sauce and you have a medley of goodness in your mouth with each bite.

You probably have many of the ingredients in your pantry right now to make this homemade baked beans recipe. However, if you don&rsquot have molasses , you could substitute 1/3 cup brown sugar in its place.

The instructions also include how to make this recipe from both dry and canned beans. You can cook your dry beans by soaking them overnight, in the Instant Pot , or as directed below.

During the winter I prefer to make this recipe using the stove top method. However, if I don&rsquot want to heat up my kitchen in the middle of the summer, I throw them in the slow cooker. This also makes it easy to transport the dish to potluck or picnic.

And if you are in a real hurry, you can make them from canned navy beans or red kidney beans. I prefer to make them using red kidney beans as it provide a deep red color that gives the appearance that it has been baking all day!

Homemade Baked Beans Recipe

Bacon adds the perfect flavor to this homemade dish!


1 medium sweet onion, diced

12 ounces dried red kidney beans or navy beans or 28 ounces canned beans

1/4 cup apple cider vinegar

3/4 cup chicken/vegetable stock

1 TBSP Worcestershire sauce

½ tsp fresh ground black pepper


Get ready for picnic season.

If using dry beans:
1. In a large stockpot, cover dried beans with water that is 3 inches above the top of the beans and bring to boil for 1 minute. Remove from the heat and cover and let rest for 1 hour. Then cook for 1 hour simmering on medium heat and drain.

Canned beans
1. Drain and rinse the beans well.

2. Heat a large stockpot over medium high heat. Add bacon and cook for 2 minutes.

3. Add onion and sauté for 2 minutes.

4. Add garlic and sauté 1 additional minute.

5. Add remaining ingredients. Stir and bring to simmer, stirring frequently.

6. Reduce heat to medium low and cover.

7. Remove lid and thicken the sauce to desired consistency.

8. Add additional salt/pepper to taste.

OVEN INSTRUCTIONS: Place prepared beans in an oven safe container. Bake in a preheated oven at 350 degrees F for 1 hour.
SLOW COOKER INSTRUCTIONS: Reduce stock to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.


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Help, My Beans Are Still Hard After Hours of Cooking!

You’re not alone, this is a not an uncommon problem. From Fine Cooking: “Some beans refuse to soften. You can soak them overnight and then simmer them all day long, and they’re still hard as pebbles. The main causes of this are age and improper storage.”

As dried beans age the pores in the beans that allow water to enter close up which will prevent the beans from softening no matter how long they are cooked.

Be sure to follow the instructions to soak the beans overnight and then boil them for an hour. For especially hard beans one classic trick you can try is to add 1/4 teaspoon of baking soda to the beans while you’re boiling them (1/4 teaspoon for every pound of beans). Be careful though: If too much is added or if it’s added to beans that aren’t too hard, you could end up with mushy beans.


Do baked beans need to be cooked?

Baked beans are already cooked, so they technically only need to be reheated. They&rsquore so much more delicious when prepared this way though!

Can you make baked beans ahead of time?

For sure! You can prep this recipe a day or two in advance and then heat it up before serving. I actually love it the next day when it&rsquos super thick and all the ingredients have fully married.

Mix beans with sauteed vegetables, condiments, and spices then bake in a casserole dish.

The inspiration for this recipe was cowboys and pots of beans warming over a campfire. These bacon cups make a cute way to individually serve this traditional dish.

These baked beans have thick slices of bacon, molasses, brown sugar, and an added punch of spice from hot sauce and are sure to be a barbecue favorite.

  • 1 pound dried navy beans, pea beans, or yellow eye beans
  • 1/2 cup chopped onion
  • 1/2 cup molasses
  • 1/2 teaspoon dry mustard
  • 1/4 cup light brown sugar (packed)
  • 1 teaspoon salt
  • 1/4 pound lean salt pork (diced)

Rinse beans and pick over.

Place in a large bowl add water to more than cover ​the beans (beans will expand).

Let beans stand overnight. Drain beans. Combine beans and onion in a large saucepan add water to cover and heat to boiling.

Cover and simmer for about 45 minutes or until skins begin to burst when you scoop a few out in a spoon and blow on them.

Drain liquid into a small bowl and reserve for sauce and for cooking.

Measure one cup of the bean liquid into a bowl add molasses, mustard, brown sugar, and salt stir well. In a two-quart bean pot or baking dish, layer half of the salt pork and all of the beans.

Pour molasses mixture over beans add just enough more reserved bean liquid to cover beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.

Bake covered at 300 F for four hours, checking occasionally. If beans seem too dry, add more reserved liquid. Uncover and bake for about one hour longer or until baked beans are tender.